Butternut Squash Soup

Here’s a simply, scrumptious soup for the fall! Simple ingredients too!

Makes: 6 servings

INGREDIENTS:

  • 6 tablespoons chopped onion

  • 4 tablespoons butter

  • 6 cups peeled and cubed butternut squash

  • 3 cups water

  • 4 cubes chicken bouillon

  • 1/2 tsp. dried marjoram

  • 1/4 tsp. black pepper

  • 1/8 tsp. cayenne

INSTRUCTIONS:

  1. Roast cubed squash with olive oil in oven for 45 minutes.

  2. Add a pinch of nutmeg and cinnamon.

  3. Sauté onions, add all ingredients, bring to a boil.

  4. Simmer for 20 minutes.

  5. Purée and serve!


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